- 400g kale
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 15g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small garlic clove, finely chopped
- really generous grating of fresh nutmeg
One of the most useful of spices for both sweet and savoury…
- 300g purple sprouting broccoli
pur-pel spr-ow-ting brok-o-lee
This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…
- 500ml double cream
- 100g fontina, very thinly sliced
Made in Italy's Val d'Aosta by a number of different cooperatives, fontina is a cow'…
- 50g parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 200C/180C fan/ gas 6. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water.
Heat the butter in a frying pan and add the kale and garlic. Cook over a low-to-medium heat for a few mins. Season well and add some nutmeg.
Trim the broccoli and halve any thick stalks lengthways. Steam for 3-4 mins or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.
Tip the kale into the base of a gratin or casserole dish and place
the broccoli on top. Season well and grate over some nutmeg. Pour the
cream over, then add both cheeses. Bake in the oven for 30-35 mins or until golden and bubbling.